Rye sourdough bread with homemade yogurt

I've  just realized the other day that I've baked my second rye sourdough bread so far. I was quite surprised by this fact, since I use rye flour for my sourdough starter all the time and I really like rye flour but I haven't really used it in the dough. Rye flour has low gluten content, it is easily digestible, it ferments fast, it has beautiful earthy flavor, a slice of rye sourdough bread just goes so well with cheese and pickles ,and rye croutons are an absolute must in a warming winter soup.

And of course, a slice of this rye sourdough bread goes well with yogurt as well. I had some homemade yogurt left from the last week (check here for how to make it) so I decided to make a little twist - I added 100 g of yogurt into the dough. Since I used whole milk to make yogurt, its fat has contributed to a slightly softer bread crust - perfect for sandwiches.

Rye sourdough bread

Rye sourdough bread with homemade yoghurt
Yields: one big loaf

Baking schedule:
This bread was mixed in the evening, left to rise for 3 hours at the room temperature, shaped and then put in the fridge for 10 hours. It was baked in the morning of the following day.

250 g wholegrain rye flour
250 g white wheat flour
220 g water + 20 g
100 g yogurt
100 g active rye sourdough starter (100% hydration)
10 g fine sea salt


1. In the evening, first mix 100 g of yogurt, 220 g of water, 100 g of sourdough starter, 250 g of white wheat flour and 250 g of whole grain rye flour. Mix until all ingredients come together. Leave to rest (autolyse) for 30 minutes. The dough will be quite sticky.

2. After 30 minutes, you will notice the dough has relaxed a little bit. Add 10 g of salt and 20 g of water. If the dough fills stiff, add more water, rye flour is quite thirsty. Knead the dough for couple of minutes. To prevent sticking, wet your hands from time to time and use knuckles.

3. Leave the dough in the bowl for another 2.5 hours at the room temperature (if it's too cold, you might put the bowl in a slightly warm oven). Cover the bowl with a kitchen cloth to prevent the surface of the dough from drying out.  In the meantime prepare the rising basket and flour it well. I lined my rising basket with a kitchen cloth and floured it with whole grain rye flour.

4. After 2.5 hours, the dough should look slightly risen, alive and stretchy. Take the dough out on a lightly floured working surface. Pinch the ends of the dough together in the middle and transfer the dough to a rising basket. Sprinkle some more flour on the top and cover it with the rest of the kitchen cloth. Put the basket in the fridge (and go to sleep). Let the dough ferment until doubled in volume and when the indent you make with your finger springs back slowly and not all the way up.

5. This is how the dough looked in the morning. It has been fermenting for 10 hours. It was ready just when I woke up.

ye sourdough bread risen

6. Put the dutch oven (or a baking stone) into oven and heat it to the maximum temperature of your oven for at least 30 minutes. In the meantime, keep the bread in the fridge to prevent overfermenting.

7. When dutch oven is preheated, take it out. Put a piece of parchment paper and a chopping board over the rising basket and turn everything upside down. Score the bread and transfer it to a dutch oven.

Rye sourdough bread

8. Bake the bread for 20 minutes with the lid on at 240°C/465F°F and 20-25 minutes with lid off at 230°C/445°F and until bread gets nice golden color. Cool on a cooling rack before cutting for at least 2-3 hours, otherwise the crumb can be gummy (it's what I did...).

Rye sourdough bread slices

I was missing a lot while not baking rye sourdough bread. Well, better late than never. The crumb was nicely aerated, although I could add a little bit more water. That's for the next time.

Rye sourdough bread

Are you a rye fan? :) 

Enjoy and happy baking, Natasa

12 thoughts on “Rye sourdough bread with homemade yogurt

    1. Thank you!
      Sourdough bread baking is a little bit of experiment but very fun and very rewarding, you won’t regret it :) This rye bread is really simple. Rye flour is quite sticky so you just put the dough ball into a rising basket (no shaping skills required). If you have any question, I will be happy to help you. Let me know how it goes :)

  1. Hi! In the Ingrediens you wrote that one needs 250 g of white wheat flour but in the instructions one needs 250 g of whole grain flour. Which one is the right flour to use? I am doing the bread right now and I used white wheat flour. I hope that it is the right one…

    1. Dear Morgane,

      Thank you for letting me know about this – you need both in the dough – 250 g of white wheat flour and 250 g of whole grain rye flour (the word ‘rye’ was missing in the instructions).
      Hope it turned out well!


      1. I baked it today and it war really great. It was just the second time I baked with sourdough and the first time it didn’t taste good, so I am really happy that it worked! Thanks a lot for the answer!

  2. Hey Nastasa :)

    I have recently baked this bread (with storebought yoguhrt) and it had a really nice rustic taste that went well with strong cheese :)
    As I slept too long, I overproved it a bit, but it still had some great flavour. But from my experience, the 10 hours you mentioned in the recipe should not be stretched too far ;)
    Also I added 30g more of the yoguhrt because you said you wouls use more liquid the next time. This worked out very well :)

    Thanks for the recipe!

    1. Yes, this kind of bread is perfect for all fermented foods, oh, cheese and pickles, my favorite :)
      Thank you for testing the recipe Lea!

      Haha, I know the sleeping part well ;)

      Enjoy the week,

  3. Hi Natasa!

    I made this bread last weekend and it tasted and looked so beautiful!! However, it didn’t rise much at all in the 10 hours overnight in my fridge. I’m wondering if my fridge was too cold. I let the dough warm up to room temperature and it grew a little bit more but was still quite dense after I baked it. Do you know what the problem might have been? I used your sourdough starter guide (which is awesome!!) and my sourdough starter looked pretty healthy and floated in water. Thanks for troubleshooting with me and for all your amazing resources!!! :)

  4. I tried making this, and ended up letting it proof quite a bit longer in the fridge than the recipe called for, but it still didn’t really rise. My starter is very much alive and well so I’m not sure what I’m doing wrong that my sourdough breads come out really dense and hard. This is the second recipe I’ve tried and both times I feel a bit like a failure! I have loads of experience with yeast breads, but sourdough is completely new and foreign to me. Any tips on things I can try?

    1. I was having the same problem with my Sourdough s. I realized I wasn’t hydrating the starter enough. For one cup white wheat Flour I now add 1 cup water. My sour doughs are great again! Maybe this is the problem? Good luck

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